Collard greens or redbor is the choice of those who appreciate not only taste, but also beauty. It is rich in flavonoids, dietary fiber and vitamin C. It has a quirky appearance that makes it an excellent decoration for your summer cottage. This article will tell you how to grow this vegetable.
Description of the variety
It is an annual vegetable plant, a domesticated form of the "Cabbage" species. Its main difference from the usual white cabbage is the absence of a head of cabbage. Height varies from 40 centimeters to 2 meters.
There are many varieties: white, red, pink, green, palm-shaped, variegated, Mosbakh - these are the most common varieties of vegetables. It grows with rather large and beautiful leaves that can be pink, green and purple.
Redbor's gastronomic qualities
Low calorie content, which removes the restriction on the amount of kale eaten.
The high content of dietary fiber, which is absorbed over a long time, so the feeling of hunger does not come soon.
The presence of vitamin C, which activates the mechanism of carnitine production, and flavonoids, which help fight cancer cells.
It is consumed baked, fried and raw. Steamed is suitable for those who don't like the hardness of the cabbage leaves. Oven-baked slices sprinkled with seasoning will appeal to chip lovers.
The vegetable becomes even tastier when frozen.
Contains antioxidants: glucosinolate and sulforaphane, which prevent the formation of cancer cells. The vitamins and minerals it contains reduce the risk of heart disease. Lutein and Zeaxanthin protect eyes from damage caused by sunlight. Due to the abundance of vitamin C and beta-carotene, the consumption of cabbage leaves in food leads to the elimination of skin problems: it becomes elastic, wrinkles disappear. Thanks to the iron, the skin is saturated with oxygen and the skin is healed.
Growing collard greens
Its cold resistance makes cultivation possible in the fall. It is a culture resistant to harsh conditions, so it grows well and does not suffer from pests and diseases. The characteristic of the variety is a reddish-purple color, in which it is colored by the anthocyanin contained in the leaves.
To reduce the outflow of water from the bushes, you can dig small holes around the aboveground part.
There are varieties grown recklessly. But, basically, the cultivation is carried out by seedlings.
You can sow seedlings in late February - early March, planting under film in April. Sowing in these terms will provide the harvest in May. On the 45th day, seedlings are planted in open ground. It is necessary to sow in open ground with an interval of 60 cm between rows.
Pest damage will be less if planted in late summer. Then it will ripen in late autumn.
When growing crops in the shade and dense plantings, nitrates can form in the fruit body. To reduce the amount of nitrates, it is necessary at all stages of culture growth to use biological products that increase immunity and reduce the content of nitrates.
Land preparation and fertilizer selection
Alkaline, acidic and poor soils are suitable for growing collard greens. The area should be light and drained. If the area is windy, a wind shield should be installed. Soil preparation should be started in the fall. If the soil is heavy, then in the fall it must be fertilized with green manure. The following fertilizers must be applied to the crop:
- Borax (1.6 - 2 g / sq.m);
- Superphosphate (75 - 90 g / sq. M);
- Potassium salt (105 - 120 g / sq. M);
- Humus (2.5 - 4 kg per sq. M).
After the remains of the plants are removed, and loosening is done, you need to wait a week, and then scatter the above fertilizers over the site. Then the soil should be dug up (depth - at least 30 cm) and fertilizer should be repaired. Before winter, the prepared soil is left in blocks so that the soil is better frozen and most of the pest larvae die.
Seedling and bush care
When the plants reach 7-8 cm, they can be thinned out; the preferred distance between thinned bushes is 30-60 cm (the distance depends on the variety).
Water either in the morning or in the evening. Watering in the middle of the day is not recommended. Young shoots need moisture, but as they mature, the number of waterings should be reduced. It must be remembered that overdrying the soil is one of the reasons for the appearance of nitrates in the fruit body of a vegetable.
An increased amount of nitrates can be caused by the application of fresh manure. You should use the manure that has been overfilled. An excess of nitrates can result from increased doses of mineral nitrogen and a lack of potassium.
On infertile land, after 10 days have passed since the planting of seedlings, it is necessary to add 10 g of urea, 15-20 g of superphosphate and potassium salt (the listed fertilizers should be dissolved in 10 liters of water). The second feeding should be done after 20 days. The second feeding should be increased by 1.5 times, and to it should be added: ammonium molybdate (in a quantity of 1 g) and borax (in a quantity of 3 g).
How to get rid of diseases and pests
Cabbage fly and keela are well tolerated by the plant. But aphids can significantly damage the vegetable. Pests will be deterred by spraying with infused tomato tops, infused peel of potatoes or red pepper. The use of a solution of tobacco with households. soap will destroy aphids. Or wood ash, dissolved in water from households, can be used. soap (6 g of household soap, 25 g of ash per 1 liter of water). As soon as 10-15 days have passed after planting, it is necessary to spray the ash over the rows during hot and dry weather. This measure will prevent harm from earthen fleas. Ash can be replaced by fluff-lime sprayed over the rows.
To increase yields and disease resistance, the bushes are treated with a growth biostimulant. This is done 3 weeks after disembarkation. For this, substances such as sodium humate, Immunofit, etc. are used.
Bushes grow until the end of summer. While summer lasts, you can cut off the growing leaves. They must be cut so as not to expose the stem. Cut leaves should be freed from petioles, because they are bitter. The final harvest should take place before the leaves begin to coarse and lose flavor.
The harvested crop should be stored at room temperature for no more than 5 days. The vegetable is kept frozen.
This is a wonderful vegetable that will not only feed its owner, but also decorate his summer cottage. It can be fried, steamed, and even made into chips. The plant is a source of cancer-suppressing substances. It is valuable for its low calorie content and the presence of dietary fiber, which bring long-term satiety.
The Redbor F1 hybrid has not yet become widespread among domestic gardeners., but many are already interested in this culture and are successfully mastering it on their land plots.
Origin and development
In 2000, the late-ripening hybrid Redbor F1 was included in the State Register for garden plots, home gardens and small farms. The culture was bred by Dutch breeders from wild species, from which unpretentiousness and resistance to adverse natural and climatic conditions were inherited.
The “ancestor” of Redbor's leaves were smooth, monochromatic and with an even edge, but in the process of breeding, their edges became corrugated, resembling a fringe. The leaves are purple and exotic.
The practical application of the results achieved (frost resistance, high yield, early maturity) by crossing the two varieties began at the beginning of the 20th century. Redbor F1 is among the most successful modern hybrids.
Now the culture is widely used in countries with developed agriculture.
What is this type and how does it differ from the usual
Redbor differs from other varieties and hybrids of cabbage in that it does not form a head of cabbage... The plant looks like a loose rosette of leaves laced along the edge, rather thin, but at the same time juicy, purple in color. It grows in a bush 1.5 m high.
The plant is biennial, yields a harvest in the second year after planting... It has another unusual feature - the active growth of lateral leaves, which makes it possible to repeatedly harvest.
Chemical composition, trace elements and vitamins, useful properties
Kale is significantly ahead of its "relatives" in the content of nutrients... In terms of protein content, it acts as an excellent alternative to meat, and in terms of the content of omega-3 fatty acid, it is an excellent alternative to fish products. In addition to 25 essential amino acids, 100 g of the leaves of the crop are rich in vitamins and minerals.
- A - 681 mcg,
- B - 0.7 mg
- PP - 0.5 mg,
- C - 41 mg,
- B-carotene - 8.173 mg.
- potassium - 228 mg
- magnesium - 18 mg,
- phosphorus - 28 mg,
- zinc - 0.24 mg,
- selenium - 0.9 mcg,
- calcium - 72 mg (contained in the same amount as in dairy products).
Redbor contains antioxidants - glucosinolate and sulforaphane, which inhibit the development of cancer cells.
Cabbage improves the digestive system and prevents constipation, strengthens the immune system, prevents bone loss, improves vision, regulates blood glucose levels, etc.
Luxurious curly leaves of Redbor have attracted the attention of designers from different countries, therefore, the hybrid is successfully used in landscape gardening, especially in China and Japan.
Cabbage is stewed, boiled, consumed raw, used in medicine and cosmetology.
Ripening period and yield
Redbor bushes grow until the end of summer, and the harvest ripens in 3 months after emergence (the height of the leaves of the rosette at this time is 20-25 cm).
The culture gives high yields - about 3-7 kg / m² of succulent leaves, regardless of weather conditions.
Cabbage is distinguished by a strong immunity to typical diseases and insects - keela and cabbage fly are not terrible for the plant, but it not insured against the invasion of other pests:
- cruciferous fleas
- cabbage scoop
- leaf beetles.
Redbor F1 cabbage resistance increase with the help of "Immunocytofit", sodium humate.
An important feature of the hybrid is its amazing resistance to low temperatures. (down to -18 ° C). After the first frost, the leaves become even more juicy and soft, without losing not only decorativeness, but also useful properties. Under the influence of low temperatures, they acquire a richer color and a pleasant sweetish aftertaste.
Redbor is a member of the Cruciferae family and is considered one of the most popular hybrids.... This beautiful emerald purple vegetable has lush leaves and a palm tree shape. The head of cabbage is not formed. Sometimes the plant height reaches 150 cm, belongs to the late-ripening group.
Attention! The bitterness characteristic of cruciferous crops is not observed. Vegetable dishes are tender and tasty.
For which regions it is best suited and what is the exacting climate
Since the hybrid is unpretentious and resistant to harsh weather and climatic conditions, it is grown throughout the country - from the Far East to Arkhangelsk, that is, almost everywhere, with the exception of areas with an arctic climate. It painlessly tolerates high temperatures up to + 30 ° С and low temperatures up to -18 ° С, so it makes no sense to create special conditions and grow it in greenhouses or greenhouses.
Useful properties of kale kale
The benefits of kale kale Collard greens photo
The plant is unique in its set of useful elements.
- The calcium content is higher than in milk, and it is absorbed 25% more efficiently. If you have a milk protein intolerance, kale is an essential source of calcium.
- She was awarded the title of "new beef", because 200 g of cabbage contains a daily dose of protein (a set of 18 amino acids, as in meat).
- High Vitamin A Content Promotes Better Vision
- Natural antioxidant - contains a large amount of vitamin C.
- Useful for the prevention of cancer (contains Omega-3, sulforaphane, indole-3-carbinol).
- It takes pride of place in the vegetarian and dietary menu.
- Contains a large amount of magnesium, which is especially useful for people suffering from an excess of elemental calcium in the body.
- It contains a large number of other useful microelements (sodium, phosphorus, potassium), vitamins of the PP, K, B group.
Ways to control pests and diseases
Now a lot of varieties have been bred that are less susceptible to diseases and pests. If you use fresh greens from a bush, then alternative methods should be used against diseases and pests, because processing with chemicals will make our cabbage unsuitable for human consumption. Calendula flowers will scare away butterflies from our harvest.
In dry weather, after sunset, you can spray our bushes with a solution of a small concentration of 7% table vinegar, diluted in a bucket of water, which will help protect our seedlings from garden pests. You can dust young plants with wood ash and tobacco dust. All procedures for processing plants are carried out in dry, calm weather, after rain, the procedure is repeated as necessary.
Chemicals should be used as a last resort, if already sparing folk methods do not help save the vegetable crop. On kale, moths, flies, cruciferous fleas, rape sawer, flower beetle, wireworm are found. Bears are dangerous for the root system. With improper care, if the leaves are too waterlogged, slugs can settle in them.
Diseases in kale are the same as in any cruciferous crop. But our gardeners are still more likely to encounter pests on their site than diseases. With proper agricultural technology, proper care and protection from pests, you can get a very good harvest, and have fresh vitamin greens on the table all summer.
Storing kale in the refrigerator is permissible for up to 7-10 days, for the winter the leaves can be frozen, after defrosting they become even sweeter and have a more delicate texture.
For an early harvest, you should choose the Premier variety, this is a fast-growing Kale, useful for diseases of the gastrointestinal tract. Gourmets distinguish the Dino variety as the most delicious, it has thin leaves. Curly Kale is the sweetest. Choose Kale to your liking and get the most out of it.
Kale on the table is very good fresh, in salads, but in ready-made dishes it is nothing worse. Collard greens go well with meat. Kale sauerkraut is no less useful in terms of vitamin content than fresh or stewed. Bright multi-colored Kale leaves will serve as a wonderful decoration for festive dishes on any table. They can serve as a base on serving plates for appetizers.
Choose kale of your choice and be healthy! Let the eye rejoice in bright colors and unusual shapes, and let the body enjoy useful vitamins and minerals!
How to plant?
Have you decided to plant kale, but don't know how to do it right? In fact, there is nothing complicated.
Seeds for seedlings are sown about 6-7 weeks before transfer to unprotected soil. Planting depth - no more than 1.5 cm. The optimum soil acidity is 5.5-6.8. If the acidity does not reach 5.5, then add acidic compost, if it exceeds 6.8, mix with sulfur.For seed germination, a temperature of +5 degrees is sufficient, however, the seed is most efficiently developed at +22 degrees. The interval between individual seeds is 8 cm.
You can transplant seedlings when they grow up to 10 cm. It usually takes 4-5 weeks. The soil on the site is pre-fertilized. The preferred distance between the pits is 40 cm. By the way, the pits should be deep - reaching the first leaves. Always plant perpendicular to the surface of the soil, regardless of the shape of the root system.
Harvesting and storage
Depending on the variety, kale begins to yield its harvest 2-3 months after germination. When the rosette of kale leaves reaches a height of 20-25 cm, you can start cutting the first leaves. The younger the cabbage leaves, the more tender and tasty they will be. It is best to cut them in the early morning, when they are saturated with moisture as much as possible.
Harvesting is best done in the morning.
In the refrigerator, the leaves of feces remain for a week. In frozen form, cabbage does not lose its beneficial properties for six months. But the best option would be to prepare a vitamin salad or smoothie from curly leaves as soon as they are plucked from the garden.
Kale is harvested throughout the growing season. Fresh leaves can be eaten immediately. You need to cut off the foliage little by little. The rosette is cut off completely at the end of the season.
Cabbage leaves are poorly kept fresh. To preserve nutritional and vitamin properties, the vegetable is frozen. The leaves are pre-washed and dried on a paper towel. Place each sheet on a baking sheet and place it on the shock freeze rack for 5 minutes. Arrange the frozen leaves in bags, close them and send them to the freezer. The vitamins and flavor of kale are stored for up to 6 months when frozen.
Gardeners love kale for its unpretentiousness to weather conditions, ease of care and a good harvest of tasty leaves. It can be used to decorate the garden area. A variety of varieties with openwork leaves in a wide range of colors allow you to choose the hybrid you like the most for the garden.